Butternut Squash Pancakes
Chop the butternut squash and place on a tray. Drizzle with olive oil and season with salt and pepper. Roast for 50 minutes.
Once the butternut squash is soft, remove from the oven. Add to a mixing bowl and mash it up. Sieve in self-raising flour. Mix it together with a fork. Add whole milk, bit by bit. It will be a bit lumpy, don’t worry.
Crack in two eggs, add 60g of grated Parmesan and 1 ½ tsp of chopped rosemary. Season with salt and pepper and mix together. It should be a nice and thick consistency. If you need to, add a bit more flour.
Add two ladles of your pancake batter to the pan. Cook for 4 minutes on each side.
Stack up your pancakes, add the bacon, squeeze on some honey, sprinkle on some Parmesan and get stuck in! Enjoy!